• Culinary science and hospitality research
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• v.21 no.6
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• pp.91-102
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• 2015

This study examined the factors that affect the relationship among coffee barista employees job stress, job satisfaction and customer organizational loyalty. A total of 200 questionnaires were distributed to consumers, of which 188 were deemed suitable for analysis after the removal of 12 unusable responses. In order to perform statistical analyses required by the study, the SPSS 18.0 Statistical Program was employed for frequency, factor, reliability correlation, and regression analyses. The results of exploratory factor analysis showed that three factors regarding job stress were extracted from all measurements with a KMO of 0.714 and a total cumulative variance of 64.368%, with regards to job satisfaction, three factors were extracted with a total cumulative variance of 151.612% and a KMO score of 0.659. One factor for organizational loyalty was extracted that accounted for a total cumulative variance of 62.102% and a KMO score of 0.750. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships among job stress, job satisfaction and organizational loyalty was partially adopted.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.2
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• pp.177-186
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• 2021

This paper aims to show that cooperative robots, which have only been used in manufacturing sites, are expanding their scope of use in daily living spaces due to the expansion of non-face-to-face services. By combining robots and IoT technologies in terms of diversifying services in daily life and customized service areas, it is expected that the general public will also have easy access to smart technologies, and these technologies will be used in more areas. The robot barista system will provide customers with the services they want, monitoring, maintenance, and management of the system, making this paper convenient for customers, as well as managers who run stores, maintenance and repair, and engineers who design the system. This paper attempts to demonstrate this through a structure called Robopresso.

• Journal of Korea Game Society
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• v.17 no.1
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• pp.63-70
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• 2017

Occupational self-efficacy is one of the factors necessary for successful occupational rehabilitation of persons with intellectual disabilities. In this research, we investigated to see whether participating in a game-based training for job affects occupational self-efficacy. We compared a group who played a job-training game during traditional training with a group who participated only in traditional training. The results indicate that overall occupational self-efficacy of the game-based training group was affected significantly compared to the control group. Among the four subcategories, problem solving self efficacy and stress management self-efficacy showed significant improvement.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.07b
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• pp.744-746
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• 2003

A ZnO varistor with reference voltage 250V/mm was fabricated through the control of particle size in slurry and the variation of sintering conditions. It was found that to measure the flatness of the V-I characteristic curve in the small-current region and the flatness of the V-I characteristic curve in a large-current region was improved nonlinearity of the fabricated ZnO varistor. According to the IEC 60099-4 was measured the accelerated aging test and high current test of the distribution class surge varistor which is excellent in respect to the property of ZnO varistor.

• Journal of Digital Convergence
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• v.16 no.8
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• pp.41-55
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• 2018

This research analyzes how operation system and method of barista private certification implemented in Korea influence on the academic satisfaction of coffee work skills and how such system and method has an effect on the economic effectiveness to utilize for the improvement of work performance skills and for job seeking and changing. For this purpose, author conducted a survey to coffee specialists who had obtained barista certification and who have been working in coffee related industry. The result shows that the operation system and method of coffee certification verification system has a partially positive effect on the academic satisfaction of work performance skills and economic effectiveness. The contents of the coffee related certification verification system as well as specialized and reliable systematic operation of such verification system have an influence on the academic satisfaction of work performance skills and have further influence on the economic effectiveness such as seeking or changing jobs. Therefore, the research on the professionalism and reliability of the qualification verification system must be continued.

• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.275-282
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• 2020

Social interest on high-quality specialty coffee is increased due to customers' growing experience upon coffee and recent change of coffee culture, which is taking one step further from putting emphasis on not just price and quality but also psychological satisfaction. As a culture of drinking coffee and giving much value on its taste and flavor, a number of customers increasingly demand coffee which is probable to suit one's taste. Likewise, the number of specialty coffee shops is increasing with growing qualities of their coffee. Therefore, the purpose of this study is to analyze the main attributes of specialty coffee and to build a marketing system for specialty coffee shops. The text mining on domestic web portal sites by online big-data analysis is used to extract components of properties of specialty coffee and analyze the degree of how the elements affect the properties. According to the result of the study, words related to coffee taste, coffee beans and baristas were found to play a central role in the properties of specialty coffee.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.05a
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• pp.137-139
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• 2022

Dementia is known as the most feared disease by the elderly. As Korea becomes an elderly society, the importance of preventing dementia has increased. However, most games to prevent dementia focus only on the function of prevention. Therefore, this study proposes a mobile dementia prevention game focusing on the user's entertainment experience by selecting those in their 60s as the user class. A survey of user interests and related literature was conducted, and based on the survey, a prototype was produced by applying the theme of barista job experience. As a result, users can experience the entertainment value according to their interests while improving four cognitive abilities effective in preventing dementia through games. Through this, this study expects an entertainment experience of preventing dementia for users in their 60s.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.103-122
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• 2013

It has been realized that the flavor of coffee depends on the coffee-producing region and the growing condition. It has also been realized that the species of coffee beans influence the taste of coffee. However, coffee education is currently underway mainly for the simple job training of baristas such as roasting, extracting and customer service, and very little education on green coffee is being done. Therefore, this study is to contribute to the basic research material for the curriculum development of green coffee education. Through surveys to coffee instructors and students to investigate the current situation of green coffee education and awareness level of green coffee, the requirements of green coffee education has been analyzed. Further, the teaching direction and learning factors of green coffee have also been analyzed through Interview Analysis to coffee professionals. Based on the result thereof, this study is to suggest systematic lecturing-learning standards by presenting an education goal of green coffee, selection of education contents, determination of subject name, and composition and listing of education units to be learned. This study will be one of the basic research materials to plan and design the curriculum for green coffee education.

• Journal of the Korea Convergence Society
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• v.10 no.3
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• pp.157-165
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• 2019

The purpose of this study was to verify effects of virtual reality based intervention program on communication skills in cafe and class attitudes of students with intellectual disabilities. To do this, 30 students with intellectual disabilities were participated in this study and placed an experimental group and a control group. An experimental group took part in the virtual reality based intervention program on communication skills in cafe and a control group joined in the traditional intervention program at summer vacation from July, 22 to August, 24. Intervention programs of an experimental group and an control group were conducted 5 times in a week for 4 weeks and a class time of each class was 50 minutes. Evaluations of two groups were carried out in pre-test and post-test and data of evaluation was analyzed by independent t-test. In Results of study, communication skills of experimental group were improved higher than control group's. Also, class attitudes of experimental group were changed more positive than control group's on job training class. We knew that virtual reality based intervention program was effectively utilized in transitional education for students with intellectual disabilities.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.312-320
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• 2019

This study examines the changes in chlorogenic acid (CGA), an antioxidant, and one of its decomposition substances, caffeic acid, at various roasting stages and extraction conditions. Based on the CGA content for each roasting stage, at $3^{\circ}C$ after the beginning of the $1^{st}$ crack, the CGA decreased for washed beans and natural beans by more than 50% compared to that of green coffees. The CGA continued to decrease sharply by more than 75% at the end of the $1^{st}$ crack for washed beans and at $5^{\circ}C$ after the end of the $1^{st}$ crack for natural beans. At the peak of the $2^{nd}$ crack, it had decreased by more than 90% for both beans. The Caffeic acid content gradually increased for both washed and natural beans, then rapidly increased from the beginning of the $2^{nd}$ crack to the peak of the $2^{nd}$ crack. However, its contents were very small in quantity. Additionally, the content of CGAs for differing extraction conditions were in the order of 3-CGA, Crypto-CGA, and Neo-CGA. Crypto-CGA content was about half that of 3-CGA and Neo-CGA content was approximately 100 ppm less than that of Crypto-CGA. This study was conducted in order to help make coffee that has the most antioxidant effect.